The Food Of Hell From Indonesia
Famous as one of the best tropical countries, Indonesia provides tons of uniqueness and excitement. Its nature, culture, and art always bring millions of tourist each year. However, this time we are going to talk about one thing, Indonesia’s cuisine, in particular Sambal.
Sambal or sambel is infamous among tourist as the food of hell for its undeniable ability to make the consumer produces tears and sweat when eating. Produced using chili as its main ingredient, sambal is indeed taste extremely spicy.
Sambal is made by grinding ‘cabai’ or chili, along with several complements such as onion, cherry, tomato, ‘terasi’, sugar, and salt. Also the other ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, palm sugar, lime juice, and rice vinegar or other vinegars. The ingredients are grinded using traditional tool made usually from wood or plastic. The texture is smooth with a vibrant color of green and red, depending on which chili you use.
There are many kinds of Indonesian sambal such as Green Chili Sambal, Sambal Kecap (chili with sweet soya sauce), Sambal Terasi, Sambal Matah, Sambal Bajak, Sambal Rica, Sambal Dabu-Dabu, and the others.
Infamous among tourists for its spiciness, many tourists avoid it. However, some of them are challenged and try to eat it. Those who dare to try usually will get stomach ache or turn very red and sweaty in the face. Though super spicy, locals eat it in almost daily basis as their main meal.
Incorrect Informations :
1. Sambal is made by grinding ‘cabai’ or chili, along with several complements such as onion, cherry,...
There is sambal made from cherry, but it's not in Indonesia.
2. The ingredients are grinded using traditional tool made usually from wood or plastic.
Indonesian Traditional sambals are usually made using traditional tools, such as a stone pestle and mortar.
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